Best Nonnies Chicken Sicilian Recipes

NONNIE'S CHICKEN SICILIAN

Steps:

• pound chicken breast to 1/4 inch season with salt and pepper then lightly flour and set aside.
• in a large skillet heat evooand a tablespoon of butter.
• heat to medium high and cook chicken breast on each side to a light golden brwon and set aside.
• add 2 tablespoons of evoo and 1 tablespoon butter and saute shallots and garlic until just tender.
• deglaze pan with chicken broth and lemon juice.
• season to taste with salt, pepper and pepper flakes.
• reduce by 1/2 and then swirl in 1 tablespoon of cold unsalted butter.
• brush a shallow oven proof baking dish with olive oil and arrange chicken breast in one layer overlapping if need be.
• top chicken breasts with artichokes, capers and sun dried tomatoes.
• pour sauce over chicken then sprinkle with lemon zest, chopped parsley and basil.
• drizzle with olive oil cover with foil and bake at 350 for 40 minutes.

SICILIAN CHICKEN PARMESAN

Steps:

• Carefully slice each chicken breast horizontally. Don't worry if they're not perfect or if one half comes out real thin as you slice each one. Believe me, no one will notice.
• Mix the breadcrumbs and 1/2 cup Parmesan in a shallow dish. Have the beaten eggs in another shallow dish.
• Heat a heavy skillet over medium heat.
• Dip each chicken breast into the egg, allowing excess to drip off, and then into the breadcrumb mixture, covering both sides. Place chicken onto a clean plate. Do this with all the chicken before starting to cook them.
• Preheat oven to 350F/180°C.
• Pour about 3-4 tablespoons olive oil into the pan and let it get hot. Fry the chicken about 2-3 minutes each side and transfer to a plate. Add more oil to pan as needed.
• Ladle the tomato sauce (about 1 cup) into the baking dish to cover the bottom. Put the chicken breasts into the dish in a single layer or slightly overlapping.
• Layer the parma ham over the chicken at this point, if using.
• Ladle more tomato sauce (about 1 cup) over the chicken. Sprinkle the grated mozzarella all over the chicken to cover, then sprinkle the 1/4 cup grated parmesan.
• Bake for 30-45 minutes, or until cheese has melted and become slightly golden in color.
• Serve with pasta,remaining tomato sauce, a crusty loaf of bread and salad.
• Enjoy!

CHICKEN SICILIAN

Steps:

• Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

SICILIAN CHICKEN

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet.
• Sprinkle both sides of the chicken with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Place flour in a shallow dish; dredge chicken in flour.
• Add chicken to pan; cook 3 minutes on each side or until lightly browned.
• Add wine; cook 1 minute.
• Add olives and the next 4 ingredients (through tomatoes); bring to a boil.
• Reduce heat, and simmer 8 minutes or until chicken is done.
• Sprinkle with basil.